Crepe Cake with Apple-Cream Filling and Meringue Top

One more “hello” from Russian Maslenitsa – great cake with crepes, stuffed with apple and sour cream filling and covered with whipped egg whites. Feel free to change filling for your favorite, like ricotta, or lemon curd, or chocolate paste, or pudding, or dulce de leche

Crepe Cake with Apple-Cream Filling and Meringue Top

Yield: 4 servings

For crepes:

2 eggs or 1 cup egg substitute
1 tbsp. sugar
pinch of salt
1/2 cup milk
1/4 cup water
1/2 cup flour

For filling:

1 cup apple sauce
3 tbsp. sour cream
1 tbsp. sugar (or more)

For meringue top:

1 egg white
2 tbsp. sugar
pinch of salt

Beat all of the ingredients for crepes. Heat a small non-stick pan (I have cast-iron pan for crepes only), spray with cooking spray. Pour 1/3 cup of batter (or enough to cover the bottom of pan) into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip with spatula, be careful with edges. Cook for another 10 seconds and remove to the plate. Continue until all batter is gone. There is no any oil or butter in batter, so spray pan time to time to prevent sticking. Make 10-12 crepes (I used smaller pan).

For filling: mix together sour cream, apple sauce and sugar with whisk.

Alternate crepes and filling to make a cake, do not add filling on the top of the last crepe. Cool cake in the fridge for an hour. Whisk egg white, salt and sugar until soft peaks. Transfer the cake on the oven-proof pan, top with meringue and place for a couple minutes under the broiler until golden.

Crepe Cake with Apple-Cream Filling and Meringue Top

1 serving is about 160 calories

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